6533b873fe1ef96bd12d5d78
RESEARCH PRODUCT
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality?
M AponteG BlaiottaNicola FrancescaGiancarlo Moschettisubject
BacteriaColony Count MicrobialFishesFood ContaminationHaloarcula spp Halobacterium spp. histamine salted anchovies starter cultureSodium ChlorideHalobacterialesSeafoodFood PreservationHaloarcula spp. Halobacterium spp. histamine salted anchovies starter culture.Food MicrobiologyAnimalsSettore AGR/16 - Microbiologia AgrariaHistaminedescription
Aims: The positive influence of two selected extremely halophilic archaea strains in the production of salted anchovies (Engraulis encrasicolus, L., 1758) was highlighted. Methods and Results: Anchovies produced with salt artificially contaminated with halophiles exhibited lower loads of staphylococci, Enterobacteriaceae and lactic acid bacteria, and a reduced content of histamine as well as an improved organoleptic acceptance. Conclusions: The findings of this survey are expected to enhance the safety of salted anchovies, with regard to the histamine formation during ripening, and to improve the sensory attributes of this product. Significance and Impact of the Study: This study represents the first report on the positive influence of halophilic archaea in traditional salted anchovies production, thus suggesting new perspectives about a conscious employment of properly selected haloarchaea strains in this traditional manufacture
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2010-11-09 |